Recipe by Geema
This is an adapted Mollie Katzen recipe from her website that will be perfect for those hot summer evenings. Preparation time does not include time spend in the refrigerator chilling.
Top Review by bluemoon downunder
Absolutely one of the most delicious recipes I’ve found on Zaar. I wasn’t sure what russet potatoes were so I made this soup with an interesting-looking dark purple-skinned variety of organic potatoes which I’d never used before, used my Vegetable Stock Recipe #135453, doubled the garlic and used a packet of frozen spinach together with a huge quantity of baby spinach leaves. Then, when I realized that the herbs mentioned in the ingredients were not referred to in the instructions, and that I was also out of mint, I simply added my own selection of herbs from what I had on hand: basil as mentioned in the recipe as well as thyme, sage, marjoram and parsley. I simmered the soup for longer than the time specified, and added the baby spinach leaves in the last two minutes. I blended the soup using an immersion blender, leaving some lumps of potato so that the texture was varied. I then left the soup for the flavours to mingle for three days. It was very thick and a very dark green at this stage, and tasted very spinachy, too strongly spinachy even for a spinach lover! Before serving, rather than buttermilk (I was keen to retain the thickness), I stirred a good tablespoon and a half of sour cream into each bowl, which lightened it in colour and flavour to the colour and consistency of a spinach dip. I added some fresh dill on top. This was enjoyed with many ohhs and ahhs all round after every mouthful. Totally scrumptious! Because I had been pretty approximate with the ingredients, as always erring on the side of generosity, this made 10 generous serves. So there’s some in the freezer. If you haven’t tried this fabulous recipe, and you love spinach, I urge you to do so. We ate it at room temperature, but I’m sure that it would be equally delicious warm. Thank you. Geema, for a 5+++++ recipe I’ll be making again and again! Because I loved it, by popular request and because it’s a recipe I look forward to sharing with friends!
- 1 lb russet potato, peeled and cut into cubes
- 5 cups water or 5 cups broth
- 1 1⁄2 teaspoons salt (to taste)
- 2 cups leeks, well cleaned and chopped
- 1 tablespoon minced garlic
- 2 lbs fresh spinach, washed, and chopped
- 1⁄2 cup minced fresh dill
- 1⁄4 cup fresh basil leaf
- 1⁄4 cup fresh mint leaves
- 1 1⁄2 cups buttermilk
- white pepper
- 3 tablespoons minced fresh dill (to garnish)
Directions See How It's Made
- Bring the potatoes, broth or water, and salt to a boil in a soup pot; turn down and simmer slowly for about 20 minutes.
- Add the leeks, garlic and spinach during the last 5 minutes.
- Use a food processor or hand blender to puree the soup and all the veggies until smooth. You will probably have to do this in batches in the processor.
- Transfer the soup to a container, cover tightly and chill for about 4-5 hours or overnight.
- Stir in the buttermilk just before serving and add white pepper to taste.
- Sprinkle on the fresh dill for garnish.